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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Alittle more work then your regular potato salad but worth every minute. Ingredients:
2 lbs new potatoes, quartered |
1 cup olive oil |
2 tablespoons olive oil |
salt |
fresh ground black pepper |
1 egg |
3 lemons, juice of |
1 tablespoon chopped garlic |
1 tablespoon creole mustard |
1/2 cup chopped green onion |
1/2 lb bacon, chopped and browned until crispy |
1 cup chopped red onion |
4 hard-boiled eggs, peeled and sliced |
1 tablespoon finely chopped fresh parsley leaves |
1 tablespoon finely chopped fresh dill |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the potatoes with salt and pepper.
3. Place the potatoes on a baking sheet and roast for 35 to 40 minutes.
4. Remove the potatoes from the oven and cool completely.
5. In a food processor, fitted with a metal blade, add the egg, juice from one lemon, mustard, garlic, and green onions. Puree until smooth.
6. Season the mixture with salt and pepper. With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick.
7. Reseason the mayonnaise with salt and pepper.
8. In a large mixing bowl, toss the potatoes with the bacon, red onions, sliced eggs, parsley and dill.
9. Season the mixture with salt and pepper. Stir in the mayonnaise and the remaining lemon juice.
10. Mix thoroughly.
11. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
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